Mushroom & Leek Soup

A total winner in my house. This soup has so much flavour with so few ingredients. 

Serves 6

Cooks in 30 Minutes


  • 1 brown onion diced
  • 4 garlic cloves peeled and crushed
  • 1 tbsp olive oil
  • 1.5 tbsp dried thyme
  • 1 ltr veggie stock
  • 2 large leeks diced thinly
  • 800g Button mushrooms washed and diced well
  • 1 tin coconut milk (light)
  • Salt
  • Pepper


  1. Sweat the onion by heating the olive oil in a large saucepan and adding the onions on a low- medium heat and placing the lid on 6 minutes until translucent.
  2. Add in the garlic and thyme and cook for 1 minute.
  3. Add in the leeks, stir well and cook for 2 minutes.
  4. Next, toss in the mushrooms and turn up the heat. Stirring and cooking for 2 minutes.
  5. Pour in the stock and bring the pot to a low steady simmer for 12 -15 minutes (check to make sure the leeks and mushrooms are cooked through).
  6. Pour in the coconut milk.
  7. Blend until smooth and season well with ground pepper and sea salt.